I bought this very used gas oven/range for $10. I gutted it, removing the bottom and top burners and welded the bottom broiler door solid. I made a charcoal maze basket to fit in the very bottom, from the rear. (where the broiler compartment is) I've used it for a food warmer and to smoke bacon with. I've done some research and some deck ovens have a corderite "roof" above the deck floor. What is the floor itself made out of? Steel? Anodized or coated with something? Any suggestions on lining the oven? Maybe the thin firebrick? Maybe put my Primo round stone near the top, with firebrick overhead? Or a steel deck with firebrick overhead? Any ideas are welcome.

I bought this very used gas oven/range for $10. I gutted it, removing the bottom and top burners and welded the bottom broiler door solid. I made a charcoal maze basket to fit in the very bottom, from the rear. (where the broiler compartment is) I've used it for a food warmer and to smoke bacon with. I've done some research and some deck ovens have a corderite "roof" above the deck floor. What is the floor itself made out of? Steel? Anodized or coated with something? Any suggestions on lining the oven? Maybe the thin firebrick? Maybe put my Primo round stone near the top, with firebrick overhead? Or a steel deck with firebrick overhead? Any ideas are welcome.

I have mentally decided that it isn't going to work, but wth I'll try. Heat will be from the bottom. 4 non-glazed saltillo tiles, placed against the back and side walls will hopefully direct the hot air where it needs to go. I promise to remove the foil before I cook the pizza (hopefully) tomorrow.

I fired up the oven last night to see if it would get hot enough, and it did. It was late and dark and I didn't want to worry about trying to get the pizza on the stone without daylight. So I just cooked on the 10stone.